Summer Fruit Crisp

Sitting quietly on my porch this morning, reflecting on my time spent on Martha’s Vineyard this past week. What this time helped me to remember is this. Time waits for no one, therefore, whatever kindness or love you can share, do it as the moments present themselves. So often we think about doing and we put things off imagining that another time would be more opportune. The truth is, when presented with opportunity, it is then when our giving is at its best.

We had the pleasure of staying at the home of dear friends, who are like family,  and although I planned to do absolutely nothing on my time off, I found myself doing what I absolutely love; preparing dinner each night for people I love. Amazingly by doing that, it made this by far one of the best vacations I have had for as long as I can remember. Sitting around the table each night; eight of us, laughing at ourselves and at the sometimes crazy world in which we live, helped to revive my hubby and I in ways that we will not soon forget.

What I realize about myself is this, I am at my happiest when I share the amazing gifts that God has given me. And it is when I share those gifts that I experience love and joy in its purest form.

So often we complicate our lives by seeking joy in things defined by others when in truth, what we desire most, can be found by simply tapping into what already lies inside.

This is one of my favorite recipes for summer fruit crisp that I prepared for dessert during one of our evenings on the Vineyard.  Keep in mind, you can use any fruit that might be available to you.  And to make this dish extra special, we topped it off  with vanilla ice cream from Mad Martha’s; which is a must-visit while on the Vineyard.

ingredients

4-6 cups red and white cherries (pitted), black berries and peaches
3/4 cup organic sugar
3 drops rose water
1 teaspoon vanilla extract
1 teaspoon cinnamon

topping

1 cup unbleached all purpose flour
1 cup old-fashioned oatmeal
1 cup brown sugar
1/2 teaspoon sea salt
1 stick unsalted butter

instructions

Combine fuit, organic sugar, rose water, vanilla and cinnamon in a medium mixing bowl. Stir to combine. Pour into a 9X12 baking dish.

In another bowl add flour, oatmeal, brown sugar and sea salt. Stir to combine. Cut butter into chunks and with you fingers mix into the flour mixture; mixing until ingredients are well-combined and crumbly.

Spread crumble mixture evenly on top of fruit. Cover dish loosely with aluminum foil, making sure to leave an opening to allow excess steam to escape. Bake for about 20 minutes. Remove dish from the oven and using a spoon, press some of the crumble into the fruit to moisten. Return dish to the oven and bake until mixture begins to bubble; about 15 minutes, and slightly brown on top.

Remove from oven and serve with a nice scoop of your favorite vanilla ice cream.

Because life should be good.  How good is that…